Millet has quickly become a staple in our house. I find myself cooking with it more and more with each week that passes and I have yet to find a recipe that it doesn’t shine in. Up until now most of my recipes containing millet here on Beard and Bonnet have been savory like these millet cakes or this tabbouleh. A few weeks ago I started adding millet into baked goods at home after reading a recipe from one of my favorite cookbooks that called for raw millet in a breakfast muffin. I wasn’t at all sure how it would turn out, but I knew it would be a new and interesting use of the grain for my family.
I have tried 4 or 5 different versions of these muffins now and really liked them all, but earlier this week when a house full of gluten loving kids cleared almost this whole batch of muffins in less than half an hour I knew that we had reached perfection on the strawberry millet muffin front. These muffins are pretty quick to assemble and bake up in flash, which works really well when you have hungry kids running through your house. Try serving these delectable little muffins with coconut butter, and extra honey. *I swear strawberries and coconut together are ridiculously good! Or you can go really crazy and use these little millet muffins in place of the shortcake in your strawberry shortcake stack, their subtle sweetness won’t overpower the additional spoonful or two of fresh macerated strawberries and dollop of whipped cream. Do you cook with millet or millet flour? I would love to hear about the recipes you make with this beautiful little grain, so feel free to leave a link to your favorite millet recipe in the comments below.
Description
Fresh organic strawberries pair with honey, lemon zest, and millet for a delectable gluten free muffin that is subtly sweet and has a great little crunch!
Ingredients
- 2 1/4 cups Better Batter Flour or other gluten free all purpose flour
- 1/3 cup raw millet
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 cup plain yogurt
- 2 large eggs, lightly beaten
- 1/3 cup finely chopped organic strawberries
- 1/2 cup slightly melted slated butter
- 1/2 cup honey
- Zest of 1 lemon
Instructions
- Preheat the oven to 400° F with the rack in the upper third of the oven. Grease muffin pans with butter or line muffin tins with paper liners.
- In a large mixing bowl whisk together the Better Batter, millet, baking soda, baking powder, and salt. In a separate bowl combine the wet ingredients and lemon zest, whisking well until the mixture is smooth. Add the wet ingredients to the dry ingredients and stir until everything is incorporated. Divide the batter among the muffin cups, filling each one to just slightly below the rim.
- Bake for 15 minutes or until the muffin tops are slightly browned and a toothpick inserted in the center comes out clean. Let cool in the pan for a few minutes then turn the muffins out of the pan to cool completely on a wire rack.
Notes
- These muffins have a subtle strawberry flavor that still allows for the lemon zest and honey to come through. Add up to a 1/2 cup chopped strawberries for a more intense strawberry flavor.
- This recipe makes approximately 10 standard sized muffins and 16 small muffins.
These look amazing! I love millet! Do you think oat flour would work in this recipe instead of all-purpose gluten-free flour? One other thing I’m wondering about all-purpose GF flour–I’ve heard of people adding xanthum gum to baked goods when using it instead of regular all-purpose flour. I notice that your recipe doesn’t call for any. Do you have any opinions on this?
Thanks Jenni! I like Better Batter for a lot of reasons, but one reason is that it already contains the appropriate amount of xanthan gum in the mix which makes it so much easier for me to use it on a regular basis. I have not bakes a lot with oat flour so it is hard for me to say how it would turn out, although if you give it a try I would love to hear about your experience. For future reference here are some measurement tips for using xanthan or guar gum in recipes if you need them. Happy baking!
Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour used in bread and pizza dough recipes
Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used
Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour used
Thanks for sharing this recipe! I made these muffins last week and they were really delicious. The millet added a nice texture and crunch.
Glad you enjoyed them!!!
where is the recipe! help! I see the description and all of the comments, but no recipe. thanks for your help!
Oh no Natalie!! Thank you so much for pointing this out – we updated our site last week and it looks like some of the recipes didn’t move over for some reason. I will get to work on it and will let you know once we have recovered them. So sorry for the inconvenience!